White Chicken Shahi Korma
White Chicken Shahi Korma is a popular Mughlai dish that is creamy, rich, and packed with flavors. This recipe uses boneless chicken breasts, simmered in a creamy, nutty sauce made with yogurt . It is gluten-free and can be a great source of protein, calcium, and healthy fats.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
190 kcal
Protein
17 g
Carbs
10 g
Fat
10 g
Fiber
2 g
Ingredients
Chopped Onion
2 small cup (160g)
Chopped Tomato
1 small cup (100g)
Boneless, skinless Chicken Breast
250 gms (250g)
Olive Oil
1 tbsp (15g)
Cumin seeds
1 tsp (3g)
Cinnamon Stick
1 number (2g)
Ginger Paste
1 tsp (3g)
Garlic paste
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
1 tsp (3g)
Common Salt
0.5 tsp (3g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Skimmed Milk Curd
1 cup (200g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds, cinnamon stick Let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger paste, garlic paste, and chopped tomatoes. Cook for a few minutes until the tomatoes turn soft and mushy.
Add coriander powder, garam masala, red chili powder, and salt to curd. Add this mixture to the pan. Stir well.
Add chicken pieces stir until they are evenly coated with the spice mixture.
Cover the pan with a lid and let the chicken cook over low heat for 20-25 minutes, stirring occasionally, until it is cooked through.
Add plain curd, and mix well. Simmer for another 5-7 minutes until the sauce thickens.
Garnish with fresh coriander leaves and serve hot.